This is a simple spin off of our “smoked” pulled pork recipe, also on this blog site. It’s simpler due to the obvious indoor ease desired by using an Insta-pot, but it is also quite delicious. The only thing you will be missing is the flavor of smoke.
Making this at home spoiled us from ever fully enjoying pulled pork elsewhere, and you have no chance of getting that bitter creosote taste you sometimes get when smoked pulled pork is improperly smoked. Combining this with our bourbon barbeque sauce and coleslaw recipes will surely delight.
For the juiciest pulled pork you will ever eat, follow the direction to a tee. You’ll be happy you did.
”Pulled
1 4 Pound Butt Roast
RUB
1 Teaspoon Ground Mustard
1 Teaspoon Onion Powder
3 Tablespoons Brown Sugar
2 Teaspoons Kosher Salt
1 Teaspoon Garlic Powder
1 Teaspoon Smoked Paprika
1 Teaspoon Black Pepper
1 Teaspoon Ancho Chili Powder
1/2 Teaspoon Cayenne Pepper
LIQUIDS
1 Tablespoon Worcestershire Sauce
1/4 Stick Butter
2 Tablespoons Apple Cider Vinegar
1 1/4 Cups Chicken Stock
1/4 Can of Good Beer
FOR SEARING
2 Tablespoons of Olive Oil
Directions
- Trim Pork roast and cut into 4 equal chunks.
- Put all dry rub ingredients in a bowl and mix.
- Cover the pork with the rub.
- Put the olive oil in the pot.
- Put the Insta-pot on sauté and sear all 4 chunks of pork.
- Remove pork to a plate.
- Put Broth, Worcestershire sauce, butter and beer in the Insta-pot., then deglaze the pan with a wooden spoon.
- Put the pork in the pot and set on high pressure for 60 minutes.
- Let the pot naturally release for 20 minutes after the 60 minute alarm goes off.
- Shred the pork and add a quarter cup of our bourbon barbeque sauce (or your favorite).
- Serve with your favorite buns, additional sauce on the side and always, yes always, top the pork with our coleslaw. (Okay you don’t have to but you should. Haha.)
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